Rasmalai is a very popular sweet dish in India. It is creamy, soft, and juicy. It has a spongy texture as it is filled with juice inside. It is usually made during special occasions and festivals. It is made with milk, sugar, cardamoms, saffron, and chopped nuts such as cashews, almonds, and pistachios so It tastes delicious and simply melts in your mouth. It is made by curdling the milk to make paneer/chenna and then kneading it to make paneer discs. These are then soaked in Rabri-like syrup for a few hours in order for them to soak the flavor.
Don’t forget to check out my other mouth-watering delicious sweets and dessert recipes that are perfect for any occasion and festival such as Kalakand, Kaju Katli, Rabdi, Gulab Jamun, Motichoor Ladoo, Coconut Ladoo, and Til Laddu. Also, try my other dessert recipes such as Gujiya, Carrot halwa, and Malai Kulfi Ice cream.
Rasmalai Recipe Video in Hindi
Ingredients to make Perfect Rasmalai
For the paneer balls:
- 1.5 liter of cow milk
- 6 tsp vinegar
- 2 tbsp of corn flour
- water as required
For the milk syrup:
- 1 liter of full-cream milk
- 1.5 cups of sugar
- 1/2 tsp of cardamom powder
- A few saffron strands
- Chopped cashew, pistachios, and almonds for garnish
- Yellow food color(optional)
How to Make Perfect Rasmalai Recipe (Step-by-Step Instructions)
1.Heat 1.5-liter milk in a heavy-bottomed pan on medium heat until it comes to a boil.
2. Once it boils, turn the flame to low and add 6-7 tsp vinegar.
3. Stir well until the milk curdles. The color of milk will change to greenish.
4. Strain the curdled milk through a strainer in a separate container. Put a muslin cloth over the strainer to separate the paneer and liquid.
5. Wash the paneer with cold water.
6. Squeeze out the excess water.
7. Keep it aside for now for 2 hours.
8. To make rabri, heat 1 liter full cream milk on high heat until it comes to a boil.
9. Once it boils, let it simmer for a few minutes on medium flame until the milk thickens slightly.
Add 1.5 cup sugar, cardamom powder, and saffron strands to the milk and mix well. Simmer for another 5-7 minutes until the sugar dissolves completely.
10. Add chopped dry fruits(chopped cashew, almonds and pistachios) and 1 pinch of yellow food color. Turn off the flame and keep the mixture aside.
11. After 2 hours, knead the paneer mixture for 10-12 minutes.
12. Add 2 tsp cornflour. Mix well and knead it for a few minutes.
13. Slightly flatten the dough balls with smooth edges to check if we achieve the desired consistency.
14. Make a roll-like shape.
15. Cut it into small pieces.
16. Make Paneer balls and slightly flatten them to give a disc-like shape.
17. Take a kadhai/wok and add 1 cup of sugar. Add 5 cup water to it. Boil the mixture on a high flame.
18. Add paneer balls into it and cook for 3 minutes on high flame.
19. Cover it and cook for 8 minutes on medium flame.
20. Remove the cover and cook for 15 minutes on low flame.
21. Cook for 2 more minutes on high flame.
22. Leave it aside for 30 minutes.
23. Squeeze out the excess moisture by placing the balls between a spatula and a spoon and press with the spoon
Keep the paneer balls aside on a separate hollow plate.
24. Add the rabri mixture to it.
25. Keep it aside for 4-5 hours.
26. Serve it chilled to your family and friends. They will just love it and won’t believe that you have made it at home.
Tips
- Make sure to knead the paneer well to get a smooth and soft texture.
- The paneer balls should be slightly flattened to allow them to absorb the syrup.
- Keep the paneer balls in the refrigerator for 2-3 hours soaked in the syrup and absorb the flavors.
Ras malai is a delicious dessert that is perfect for any occasion. By following the above recipe video and step-by-step Instructions with photos and tips, you can make perfect ras malai at home. This will surely impress your friends and family.
Recipe Card
Rasmalai Recipe
Ingredients
- 1.5 litre cow milk for paneer/chenna
- 1 litre full cream milk for rabri
- 6-7 tsp vinegar
- saffron
- cardamom powder
- 1.5 cup sugar
- chopped dry fruits (almonds, cashew and pistachios)
- 1 pinch yellow food color
- 2 tsp cornflour
- water as required
Instructions
- Boil 1.5 litre cow milk.
- Add 6-7 tsp vinegar
- Turn off the flame and strain the mixture(paneer) in a separate utensil using a cloth.
- Wash the mixture. Squeeze out the excess water. Keep it aside for 2 hours.
- To make Rabri,take 1 litre full cream milk and boil it.(You can also use 1.5 litre cow milk for making rabri.)
- Cook on medium flame after 1 boil to make it thicker.
- Add saffron, cardamom powder and sugar.
- Add chopped dryfruits and 1 pinch yellow food colour. Keep the mixture aside.
- After 2 hours, knead the paneer mixture for 10-12 minutes.
- Add 2 tsp cornflour.Mix well and knead it for few minutes.
- Make paneer balls.
- Take a kadhai/wok and add 1 cup sugar. Add 5 cup water in it.Boil the mixture on high flame.
- Add paneer balls into it and cook for 3 minutes on high flame.
- Cover it and cook for 8 minutes on medium flame.
- Remove the cover and cook for 15 minutes on low flame.
- Cook for 2 more minutes on high flame.
- Leave it aside for 30 minutes.
- Squueze out the excess moisture and keep the paneer balls aside in a separate plate.
- Add rabri and keep it aside for 4-5 hours.
- Serve it
